Opening Restaurant Landgut Falkenstein

Focusing on regional cuisine for the everyday visit / The enjoyment of eating and communicating together at the fore of the restaurant concept

Königstein im Taunus, 24 September 2012. Summer’s departure this year was not hard to take for head chef Oliver Heberlein as the end of the summer season signalled the start of his new restaurant: the Landgut Falkenstein in the Falkenstein Grand Kempinski, located in the town of Königstein by Frankfurt am Main. With immediate effect, Oliver Heberlein and his team will be offering in the completely redesigned restaurant regional cuisine for heart and soul with great attention to detail and a good helping of individuality.

Instead of the typical starter, main course and dessert, the new restaurant will offer a more homely variation of the three. Diners can look forward, for example, to Oberrad tomato carpaccio gratinated with goat’s cream cheese, tasty roulades served in a cocotte, and French toast with dark beer sabayon and cherry beer sorbet. The selection of wines on offer in the Landgut Falkenstein places considerable emphasis on German wine. A new addition is the conscious decision to offer a variety of beers. With the Braufactum brewery, a partner could be found who stands for high quality, flavourful beers and in so doing providing diners with an alternative to wine but one which also features a wealth of aromas.

The design concept of the restaurant also sets the basis for the new service approach. Integrated in the restaurant’s walls are large wine cabinets providing a clear view of the extensive wine selection. An open service bar paves the way for relaxed, professional communication between the diners and restaurant team. The members of staff working under Adrian Kohlmann, the assistant restaurant manager, will with immediate effect don white tops with elegant aprons in an earthy brown tone. This consciously relaxed choice of uniform should contribute to the idea of enjoying a relaxed restaurant visit and benefit the relationship between diners and personnel.

For more information please contact:

Mr Lars Leyendecker

Director of PR & Marketing

E lars.leyendecker@kempinski-falkenstein.com

T +49 (0) 6174 909046

Königstein im Taunus, 24 September 2012. Summer’s departure this year was not hard to take for head chef Oliver Heberlein as the end of the summer season signalled the start of his new restaurant: the Landgut Falkenstein in the Falkenstein Grand Kempinski, located in the town of Königstein by Frankfurt am Main. With immediate effect, Oliver Heberlein and his team will be offering in the completely redesigned restaurant regional cuisine for heart and soul with great attention to detail and a good helping of individuality.

Instead of the typical starter, main course and dessert, the new restaurant will offer a more homely variation of the three. Diners can look forward, for example, to Oberrad tomato carpaccio gratinated with goat’s cream cheese, tasty roulades served in a cocotte, and French toast with dark beer sabayon and cherry beer sorbet. The selection of wines on offer in the Landgut Falkenstein places considerable emphasis on German wine. A new addition is the conscious decision to offer a variety of beers. With the Braufactum brewery, a partner could be found who stands for high quality, flavourful beers and in so doing providing diners with an alternative to wine but one which also features a wealth of aromas.

The design concept of the restaurant also sets the basis for the new service approach. Integrated in the restaurant’s walls are large wine cabinets providing a clear view of the extensive wine selection. An open service bar paves the way for relaxed, professional communication between the diners and restaurant team. The members of staff working under Adrian Kohlmann, the assistant restaurant manager, will with immediate effect don white tops with elegant aprons in an earthy brown tone. This consciously relaxed choice of uniform should contribute to the idea of enjoying a relaxed restaurant visit and benefit the relationship between diners and personnel.

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